Two baked potatoes with crème fraîche, bacon, chives and sauerkraut on an enamel plate on the worktable, next to a jar of plain sauerkraut

Recipe

Baked potato with sauerkraut and bacon

Name: Baked potato with sauerkraut and bacon
Total time: 1 h 20 min
Yield: 4 people
Ingredients: 4 large baking potatoes, about 250 g each; 1 tbsp oil; 1 tsp flaky salt; 150 g diced bacon; 2 dl crème fraîche; 1 bunch of chives, finely snipped; 8 tbsp plain sauerkraut; 40 g butter; Pepper

We recommend plain sauerkraut with mashed potatoes and fried bacon. Here the same flavours go into an oven-baked potato with a crisp, salty skin. The cold, sharp sauerkraut suits the hot potato well.

Makes 4 peopleTime 1 hour 20 minutes

Ingredients

4 large baking potatoes, about 250 g each
1 tbsp oil
1 tsp flaky salt
150 g diced bacon
2 dl crème fraîche
1 bunch of chives, finely snipped
8 tbsp plain sauerkraut
40 g butter
Pepper

Method

Heat the oven to 220 °C.
Scrub the potatoes, dry them well and prick them a few times with a fork. Rub them with oil and flaky salt.
Put the potatoes straight on the rack in the middle of the oven and bake for 60 to 75 minutes, until the skin is crisp and a knife slides in easily.
Fry the bacon crisp in a dry frying pan and drain it on kitchen paper.
Cut a cross in each potato and squeeze the sides so it opens. Add a knob of butter to each and season with salt and pepper.
Top with crème fraîche, sauerkraut, bacon and chives, and serve straight away.

Tip

Do not wrap the potatoes in foil, or the skin turns soft instead of crisp.

The jar in this recipe Plain sauerkraut About plain sauerkraut